Bunyols de Quaresma, typical pastries of Catalonia

Bunyols have a long tradition in the Catalan culinary landscape. Often called buñuelos elsewhere, today they’re an important staple of the Mexican diet, are widespread throughout Central and South America, and are even eaten in Turkey, Greece, Italy, and Morocco. In Catalonia, bunyols are a popular midday snack, though they’re most traditionally eaten during Lent. Made from flour, eggs, sugar, and often anise, the dough is rolled into little balls, fried, and given a sweet topping. Some varieties are also stuffed with custard, cheese, or jelly.

½ kg. Flour

a grated apple

150 gr. Sugar

100 cl. d `anise

a pinch of salt

3 eggs

1 lemon grated

1 tablespoon vanilla sugar

50 g. Butter

150 cl. milk

A small bag of yeasts

4 dessert spoon of anise

oil for frying

Preparation:

To make the dough: Put the eggs, sugar, anise, milk, lemon peel, butter, salt, anise, apple and finally, and flour. Work with your hands until you arrive to good and tuff consistence . At the end add the yeasts and finish mixing, until you see that the smooth paste. Afterwards, heat the oil , when reaching cooking temperature , set small balls of the preparation with a dessert spoon to shape them. When blond to medium brown so they are not raw inside, pull them out and lay them on a drying paper. Once cooler, add sugar and taste. Enjoy and Bon Appetit!